Sour Cream Pound Cake Recipe

I'm not sure why it took until now for me to make pound cake.  I mistakenly thought a pound cake always had a pound of butter (and sugar, eggs, and flour each) in it. Thankfully, proportions can be adjusted to produce a smaller cake.  This recipe makes a nice sour cream pound cake.

We topped it with strawberry sauce which delighted the children.   Since I don't like frosting, pound cake is ideal for me.  When strawberry season was in full swing here in southeastern Pennsylvania, I actually made this twice during a week or so.  Wanting a basic (no lemon or blueberry...) pound cake recipe, I sought my Better Homes and Garden New Cook Book.  (It's a great choice in a cookbook.)

Sour Cream Pound Cake

Prep Time: 45 minutes
Cook Time: 1 hour
Ingredients (10 servings)
  • 1/2 cup butter
  • 3 eggs
  • 1/2 cup sour cream
  • 1 1/2 cups all-purpose flour (1 cup all-purpose and 1/2 cup white whole wheat flour)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 cup sugar
  • 1/2 teaspoon vanilla
1. Allow butter, eggs, sour cream to come to room temp for 30 minutes. Grease (with shortening) and lightly flour 9x5 loaf pan.
2. Mix flour, powder, soda together. Set aside.
3. Beat butter on medium speed for 30 seconds. Gradually add sugar. Beat for 10 minutes. Scrape occasionally.
4. Beat in vanilla.
5. Add eggs, one at a time. Beat 1 minute after each addition. Scrape frequently.
6. Alternate adding flour mixture and sour cream to butter mixture, beating on low-medium until just combined each time. Spread batter evenly in prepared pan.
Bake at 325 for 60-70 minutes. Cool ten minutes in pan. Remove to rack to cool completely.
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Need strawberry sauce?
Stir 1/4 cup sugar into 1 quart of sliced strawberries. Let sit for 10 minutes and then serve.

Do you love cake and frosting?  I think chocolate chip cookies are still my favorite dessert, but I do like a bit of variety.

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  1. I love pound cake, and I am definitely pinning this recipe for later!

  2. I really enjoy pound cake also, and it forms the basis for my family's recipe for a lemon trifle that is made for Christmas.

  3. Yesterday I made one with alternative ingredients *no milk* on it.But did not came good, too greasy for my taste.
    My daughter told me it was like a giant sugar cookie it disappeared quick. I've to try it again but


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